Spicy Miso Marinated Green Asparagus

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“From Just Bento.”

Ingredients Nutrition

  • about 1 pound green asparagus, tough parts cut off and cut into even pieces
  • 4 tablespoons finely chopped spring onions
  • 12 tablespoon oil
  • 1 teaspoon chinese red chili paste
  • 2 tablespoons red miso (or whatever miso you have)
  • 12 tablespoon brown sugar
  • 2 tablespoons mirin
  • 1 little water


  1. Cook the asparagus in boiling salted water until crisp-tender. (To cook them evenly, put the stalks in first, cook for a few minutes, then add the tips and cook for 2-3 minutes more.)
  2. Drain and run under cold water to stop the cooking and to fix the green color. Drain well.
  3. In the meantime, sauté the chopped onions in the oil until limp. Add the red chili paste and stir.
  4. Add the sugar and mirin, then add the miso. If it gets a bit stuck to the pan, add a few drops of water and stir and scrape to deglaze the pan. Take off the heat.
  5. Add the aspargus and mix well so each piece is coated with the marinade.
  6. Layer into glass or ceramic bowl or container (not plastic, because the miso and chili will stain it) evenly. Cover with kitchen parchment paper, then put another bowl or container filled with water; this acts as a weight.
  7. Leave the asparagus to marinate for at least an hour - you can leave it in the refrigerator overnight. Take off the weight and store the asparagus in a tightly covered container.
  8. The asparagus will keep for a couple of days in the refrigerator, but it will gradually lose its green color so you should try to eat it up as soon as possible. This is not that hard to do. (It’s pretty good mixed with hot pasta.)
  9. You can halve the amount of marinade, and marinade just half a bundle of asparagus and use the rest of the cooked stalks for dinner.

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